print 

Strange manners

Under DOMITIEN (51-96), napkins arrived on the table. They replaced the dough of loaf, which was brought up from the house to clean hands in making small balls and being thrown for the dogs.

RECIPES

Small loafs of Caton

For 20 rolls

500 gr white flour, 25 cl of must or raisin juice or 10 gr of baker’s leaven, mixed up a day before.
2 coffee-spoons of aniseeds
2 coffee-spoons of cumin-seeds
100 gr of dissolved lard
50 gr of sheep cheese, half-fresh, in crumbs
25 leafs of fresh laurel.

Mix up flour, cheese and lard. Put the must, the seeds and salt into the mixing-bowl.
Knead all this. Keep rested for 2 hours ( covered by a tallow ). Form the loafs as like
Netting-needles and put them on the laurel leafs. Put them on a plate for oven. Keep them rest for blowing up ( twice their volume). Put them in to the oven for 20 minutes at 150°.


Gallic Bread

5 dl of corn flour
2 dl hot water
25 gr of fresh leaven
1 coffee-spoon of large salt
1 coffee-spoon of honey
6 dl of bolter flour
2 dl lukewarm water


Pour the hot water and the corn flour into a big bowl. Mix it up with a wooden spatula.
Sprinkle he flour and keep it rested for 2 hours near the fireplace.
Melt the leaven, salt and honey with 2 dl of lukewarm water in a bowl and empty he bowl into the big mixing-bowl.
Add the 3 dl of corn flour and 6 dl of bolter flour. Knead the dough, just as it falls of the fingers. Shape up a big ball. Keep it rising for 2 hours.
Put the ball on a stone plate and wait half an hour, before putting in the hot oven (200°) during 1 hour.